Spiced Plum And Port Jam

• 8 cups pitted chopped plums (about 1/2 inch chop so you have a nice chunky jam)
• 1 cup ruby port
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon Chinese 5 spice
• nutmeg (I ground mine in fresh - maybe 1/4 to a half tsp)
• 1 tablespoon unsalted butter
• juice from 1 lemon
• 1/2 cup white sugar
• 1.75 ounces package NO SUGAR NEEDED pectin

1. If you are canning, sterilize and prepare your jars. I got 3 8 oz, 5 4 oz plus extra for the fridge
2. Mix the pectin and white sugar together and set aside. Put a tablespoon in the freezer.
3. Put everything else in a pot and bring to a boil, then turn down and simmer for 10 - 15 minutes, until the plums soften. At this point I use a potato masher to mash the jam a bit, but I leave some chunks too. Do this according to how you like your jam.
4. Stir in the sugar and pectin and bring your jam back to a boil for a minute or so, stirring all the while. Taste for sugar and add more if you want it sweeter. Now take a bit of the liquidy part and drizzle it onto the back of the frozen spoon. Run your finger through it - it should separate and be, well, jammy.
5. If you are canning, process the jam accordingly (into sterile jars, new tops on, rings on loosely, boil for 10-15 minutes, then take them out and smile while they pop pop pop), if not then put it in some sort of container and refrigerate. You will have plenty for friends and neighbors.

chop, ruby port, brown sugar, cinnamon, spice, nutmeg, unsalted butter, lemon, white sugar, no sugar

Taken from food52.com/recipes/6128-spiced-plum-and-port-jam (may not work)